Happy Fourth of July!! Try the Blueberriest Muffins Ever!

My parents are flying in tomorrow to help us celebrate Bella's 1st birthday. My Dad absolutely adores blueberry muffins, and I typically make him a big batch of my famous Blueberry Cream Streusel Muffins: http://butterflykissesntastydishes.blogspot.com/2009/09/muffin-madnessblueberry-cream-streusel.html

However, I saw this muffin recipe posted on the "Today's Housewife" blog and decided to give it a try. These muffins are delish and a bit lighter and definitely bluer and filled with more blueberries than my recipe. We love both recipes, and we will let my Dad be the deciding vote on which is his favorite :-). I posted the recipe below or you can see the original posting here: http://www.todayshousewife.net/2012/06/it-is-blueberry-season.html

You are prayed for and loved lavishly by your Heavenly Father! Have a Happy Fourth of July rejoicing in the freedom we have in Christ!

Galatians 5:1 "So Christ has truly set us free!"

~~~~

Blueberriest Muffins

Makes: 24 muffins

Ingredients:

3 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

8 tablespoons (1 stick) unsalted butter, melted

3 large eggs

¾ cup milk

Grated zest and juice of 1 lemon

2½ cups fresh or frozen blueberries 

Directions:

1. Preheat the oven to 375 degrees.

2. Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.

3. Combine or sift together the flour, sugar, baking powder, salt and cinnamon in a large bowl.

4. Whisk together the butter, eggs, milk, lemon zest, and lemon juice in a separate bowl until well combined.

5. Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture.

6. Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not overmix. Fold in the remaining whole blueberries.

7. Scoop the batter into the prepared muffin pan with a large ice cream scoop (⅓-cup scoop). The batter will come to the top of the paper liner or pan.

8. Bake 25 to 30 minutes, until lightly golden brown and a toothpick inserted in the center of a muffin comes out clean.

9. Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately.